Strawberry Semifreddo – Semi-Amazing
Strawberry Semifreddo – Semi-Amazing
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I used to tell my students to never try making classic desserts “healthier,” since your guests will always compare it to the unhealthy, and undoubtedly far superior original version.
And yet that’s exactly what I’ve done with this strawberry semifreddo, although, in fairness, that happened accidentally while I was trying to make the recipe easier.
However, the price we pay for those skipped steps, and the modest amount of sugar, is a less smooth and creamy texture. An extra rich, classically made semifreddo can be quite similar to ice cream, whereas this will be much firmer when frozen. That’s why you really do need to let these warm up for at least 10 or 15 minutes before serving.
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